Eggplant Parmigiana
Recipe: #24970
October 03, 2016
Categories: Casseroles, Ground Beef, Pork Sausage, Eggplant, Italian, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Canned Tomatoes, Beef Dinner, Italian Dinner, Ground Beef Dinner, more
"This isn't light eggplant parm.....this is full on meat sauce eggplant parm!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (539.8 g)
- Calories 737.9
- Total Fat - 52.6 g
- Saturated Fat - 19 g
- Cholesterol - 123 mg
- Sodium - 1123 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 4 g
- Sugars - 15 g
- Protein - 43.8 g
- Calcium - 700.3 mg
- Iron - 4.9 mg
- Vitamin C - 27.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook ground round in a skillet until browned, stirring to crumble the meat. Drain, reserving 3 tablespoons drippings. Set the meat and drippings aside.
Step 2
Cook the sausage in the skillet until browned, stirring to crumble the sausage. Drain, set aside.
Step 3
Combine the ground round, reserved drippings, tomatoes, and the next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat for 2 hours. Remove and discard the bay leaves.
Step 4
Cut the eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium high heat until almost tender; drain.
Step 5
Spread 1 1/2 cups tomato mixture in a 13 x 9 x 2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated Parmesan cheese, sausage, and tomato mixture; repeat layers. Top with mozzarella cheese strips.
Step 6
Bake at 350° for 45 minutes or until lightly browned and thoroughly heated.
Tips
No special items needed.
2 Reviews
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